During weekday mornings, I’m usually on the move and unwilling to take the time to whip up something spectacularly nutritious and wholesome. That’s why I rely on prepping the night before. If I don’t prep, I’ll either end up skipping breakfast or noshing on something that’s easy, but not necessarily healthy. This banana coconut chia pudding is testament to the wisdom in food preparation. And prep only takes a few minutes. Overnight, the chia seeds thicken the pudding, making it decadent and rich, but still guilt-free. Enjoy with your choice of toppings.
The glow is in the ch-ch-chia!
Chia seeds: have shown to reduce inflammation, lower cholesterol and regulate bowel function. They contain 10 grams of fiber in just 2 tablespoons (1/3 of the RDA!). They are rich in antioxidants and contain 18% of the RDA of calcium, 35% of phosphorus, 24% of magnesium and 50% of manganese. They assist in losing weight and are rich in omega-3 fatty acids, which comprise 60% of chia seeds and thus make the seeds the world’s richest plant-based sources of omega-3’s! Improve brain function and feeling of fullness with chia seeds.
Banana Coconut Chia Pudding
- 1 cup coconut milk (the thickest part – toss the liquid)
- 2-3 drops liquid stevia
- 1 ripe (and spotted!) banana
- 3 tablespoons chia seeds
- Fruit, dried fruit, dried coconut flakes, and nuts for toppings
Blend the coconut milk, stevia and banana in a food processor. Remove and spatula into a bowl. Mix in the chia seeds. Cover with plastic wrap and place in the refrigerator for a few hours or overnight. In the morning, give it a good stir and add in your favorite toppings!
Enjoy each and every deliciously sweet and creamy bite!
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